Pan fried tiger prawns in “soychup” sauce

“soychup” sauce – soy sauce and ketchup, is actually a very common combination in modern Chinese cooking. It’s a great combination to stir fry pork chop strips and tiger prawns ( in Cantonese we call these “har look”)

What you do:
1. Clean and wash tiger prawns, cut off all legs but leave the shell on (this is a key step for making “har look”!)
2. Sizzle the ginger slices and sections of green onion roots (the white part) with some oil on the heated pan, then pan fry the prawns on both sides, add rice wine
3. When the prawns are about 80% cooked, add ketchup, brown sugar, soy sauce and Worcestershire sauce, then quickly stir fry to mix
4. Lastly, add the green part of the green onions to quickly stir fry for garnish purposes, by adding the green part at the end can avoid over cooking.